Indulge in the aromatic delight of One Pot Rasam Rice (Rasam Sadam). A South Indian comfort classic seamlessly blending tradition with modern ease, perfect for Instant Pot or stovetop cooking.
One Pot Rasam Rice is a staple in the South Indian kitchen. Rasam is also known as thin soup. This South Indian recipe is a perfect synonym for Comfort Food. A South Indian meal is incomplete without a good amount of Rasam. This Instant Pot Rasam Rice is comfort food made in less than 20 minutes, all in one pot. It is mildly spicy, tangy and flavourful from fresh spices. This easy recipe is a perfect dish on a cold winter day.
Jump to:
- Why you will love One Pot Rasam Rice
- Benefits of Rasam Sadam
- Key Ingredients to Make One Pot Rasam Rice
- How to make One Pot Rasam Rice ( Instant Pot Method)
- How to make Instant Pot Rasam Rice ( Stovetop Pressure Cooker Method)
- Best ways to serve Pressure Cooker Rasam Rice
- Important Tips
- Frequently asked questions
- Other recipes you may like
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- Recipe Card
Rasam rice, or rasam sadam, is a delightful combination of well-cooked rice and rasam’s tangy, spicy goodness. Rasam is a thin, tamarind-based soup with aromatic spices like cumin, pepper, and garlic. The magic happens when this delectable soup meets perfectly cooked rice, creating a symphony of flavours that dance on your palate.
Tracing its roots to Tamil Nadu, rasam rice has evolved from a traditional home-cooked meal to a beloved comfort food enjoyed across the southern states of India. Its origin lies in the heart of South Indian kitchens, where every household boasts its unique rasam recipe, passed down through generations.
Why you will love One Pot Rasam Rice
Rasam rice is more than just a one pot meal. The tangy, spicy, and aromatic blend awakens the taste buds, making it a go-to choice for days when we crave a taste of home. It’s the ultimate comfort food, offering solace and satisfaction in every bite.
In the fast-paced world we live in, convenience is key. The beauty of rasam rice lies in its adaptability to both the traditional stovetop method and the modern Instant Pot approach.
Instant Pot significantly reduces cooking time, making this quick recipe perfect for busy weekdays. One-pot rasam rice is a great option when you don’t want to have a heavy meal.
The sealed environment of the Instant Pot and stovetop pressure cooker ensures that every spice and flavour is locked in.
One-pot wonders mean fewer dishes to wash. Pressure cooker rasam rice is a win for every home chef when they want to make a quick meal.
Benefits of Rasam Sadam
The blend of spices in rasam, including cumin, pepper, and asafoetida, aids digestion and helps alleviate digestive discomfort.
The rasam’s warmth, coupled with its spices’ antimicrobial properties, can relieve respiratory issues and congestion. It is a great option to have during the winter season. Also, making a good rasam rice is very simple and quick.
The spices in rasam sadam, particularly black pepper, are known for their immune-boosting properties, helping the body fend off illnesses.
Rasam is a low-calorie option compared to richer gravies, making it a better choice for everyday meals.
Pressure Cooker Rasam Sadam can be customized with various ingredients, allowing for a diverse range of nutrients and flavours to be incorporated based on individual preferences and dietary needs.
Key Ingredients to Make One Pot Rasam Rice
Main Ingredients – Rice/Millet of your choice, Toor Dal, tamarind Extract, Tomato
For Crushed Fresh Spice – Cumin Seeds, Peppercorn, Garlic cloves
For Tempering – Ghee, Mustard seeds, Curry leaves, Garlic, Asafoetida, Dried Neem Flower (Optional)
Other Spices – Turmeric Powder, Rasam Powder, Salt
Final Garnish – Ghee, Cilantro / Coriander Leaves, Lemon Juice
How to make One Pot Rasam Rice ( Instant Pot Method)
Wash and soak the rice/millet and toor dal for 15 mins. Drain the water and keep it aside.
Crush or coarsely grind some garlic, peppercorns, and cumin seeds and keep them ready.
Soak tamarind in 3 cups of warm water. Extract the juice and discard the pulp.
In an Instant Pot, add ghee on saute mode. Once hot, add mustard seeds. Once they splutter, add curry leaves, garlic cloves, asafoetida, and dried neem flower / vepampoo (optional). Saute for a few minutes.
Add rice, dal, finely chopped tomatoes.
Add turmeric powder, salt, rasam powder, tamarind extract, water, coriander leaves, crushed garlic+cumin seeds+peppercorns.
Close the Instant Pot with the lid. Select Pressure Cook mode. Ensure the vent is in the SEALING position. Cook for 10 minutes. Once done, let the pressure release naturally for 10 minutes. After 10 minutes, manually release the pressure.
Garnish with more coriander leaves/ cilantro and add some lemon juice. Mix it all. If needed, add some hot water to adjust consistency.
Serve the hot instant pot rasam sadam with a generous dollop of ghee on top. Rasam Sadham is best served with a side of papad and potato fry.
How to make Instant Pot Rasam Rice ( Stovetop Pressure Cooker Method)
Wash and soak the rice and dal for 15 mins. Drain the water and keep it aside.
Crush or coarsely grind some garlic pods, whole pepper, and cumin seeds and keep them ready.
Soak tamarind in 3 cups of warm water. Extract the juice and discard the pulp.
Add ghee to the pressure cooker pan. Once hot, add mustard seeds. Once they splutter, add curry leaves, garlic cloves, asafoetida, and dried neem flowers / vepampoo (optional).
Saute for a couple of minutes.
Add rice, dal, finely chopped tomato, turmeric powder, salt, rasam powder, tamarind extract, coriander leaves, crushed garlic+cumin seeds+peppercorns.
Close the lid of the pressure cooker and let it cook for 4 whistles on a medium-high flame. Switch off the flame after 4 whistles and let the pressure release naturally.
Garnish with more coriander leaves/ cilantro, and add lime juice. Mix it all. If needed, add some hot water to adjust consistency.
Serve hot rasam rice with a generous dollop of ghee on top. Rasam Sadam is best served with a side of papad and potato curry.
Best ways to serve Pressure Cooker Rasam Rice
Pair with a dollop of ghee for added richness. Enjoy with crispy papad or potato fry for a delightful crunch. Relish this rasam sadam for your lunch or dinner!
Always remember to serve it hot. One Pot Rasam Rice tastes best when it is piping hot.
Important Tips
Soak the rice and dal for 15-20 minutes before cooking for a perfect texture.
Besides ghee, this dish is vegan. Use any oil of your choice instead of ghee to make it vegan.
Rice and Rasam is an evergreen combination. Instead of rice, quinoa or millet can be used.
You can use tamarind paste instead of tamarind soaked in water.
Adjust spice levels according to your preference. You can use homemade rasam powder or store-bought rasam powder.
Instead of toor dal, you can use moong dal to make this rasam rice. Or, you can use half toor dal and half moong dal.
Frequently asked questions
Absolutely! While fresh rasam powder enhances the flavour, store-bought options work well too. Adjust the quantity based on your spice preference.
Reduce the quantity of black pepper and rasam powder to make it milder for young taste buds.
Yes, you can substitute tamarind with more tangy tomatoes. Adjust the quantity based on your preference, considering tamarind contributes a unique taste to the traditional rasam.
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One Pot Rasam Rice | Instant Pot & Stovetop Rasam Sadam
Ingredients
Crush / Grind Coarsely
- 8 cloves Garlic
- 1 teaspoon Peppercorns
- 1 teaspoon Cumin Seeds
Other Ingredients to Make Rasam Rice
- ¾ cup Rice / Millet
- 3 tablespoon Toor Dal
- 1 Tomato medium size, finely chopped
- 1 tablespoon Rasam Powder
- Tamarind gooseberry size
- Coriander Leaves as needed
- Salt as needed
- ¼ teaspoon Turmeric Powder
- 4 cups Hot Water
- 1 tablespoon Lemon Juice
For tempering
- 3 teaspoon Ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Dried Neem Flower optional
- Curry Leaves few
- 5 cloves Garlic
- Asafoetida a pinch
Instructions
- Wash and soak foxtail millet and dal for 15 mins. Drain the water and keep it aside.
- Crush or coarsely grind a few garlic, peppercorns, and cumin seeds and keep them ready.
- Soak tamarind in 3 cups of hot or warm water. Extract the juice and discard the pulp.
To Make this in Instant Pot
- In an Instant Pot, add 2 teaspoon ghee. Once hot, add mustard seeds. Once they splutter, add curry leaves, garlic cloves, asafoetida, dried neem flower / vepampoo (optional).
- Saute for a couple of minute.
- Add soaked and drained rice, dal, finely chopped tomato, turmeric powder, salt, rasam powder, tamarind extract, coriander leaves, crushed garlic+cumin seeds+peppercorns.
- Close the Instant Pot with the lid. Select Pressure Cook mode. Ensure the vent is in the SEALING position. Cook for 10 minutes. Once done, manually release the pressure 10 minutes later.
- Add 1 cup hot water and mix together. Adjust salt if needed.
- Garnish with more coriander leaves/ cilantro and add some lemon juice. Mix it well.
- Add another teaspoon of ghee on top.
- Serve hot rasam rice with crispy potato fry, crunchy papad or chips.
To make this in stovetop pressure cooker
- Wash and soak the rice and dal for 15 mins. Drain the water and keep it aside.
- Add ghee to the pressure cooker pan. Once hot, add mustard seeds. Once they splutter, add curry leaves, garlic cloves, asafoetida, and dried neem flower / vepampoo (optional).
- Crush or coarsely grind garlic, peppercorns, cumin seeds and keep them ready.
- Soak tamarind in 3 cups of warm water. Extract the juice and discard the pulp.
- Add rice, dal, finely chopped tomato, turmeric powder, salt, rasam powder, tamarind extract, coriander leaves, crushed garlic+cumin seeds+peppercorns.
- Close the lid of the pressure cooker and let it cook for 4 whistles on a medium-high flame. Switch off the flame after four whistles and let the pressure release naturally.
- Open the cooker and add one more cup of hot water. Mix together. Adjust salt if needed.
- Garnish with more coriander leaves/ cilantro and add some lemon juice. Mix it all. If needed, add some hot water to adjust consistency.
- Serve hot rasam rice with a generous dollop of ghee on top. Rasam Sadam is best served with a side of papad and potato fry.